Veggie pot pie
(from ameluv’s recipe box)
I love cooking in the fall. All the recipes are hearty and warm. I created the recipe because I was craving the chicken pot pie I “used” to make. This is so much better in every way! Enjoy!
Source: Audrey Carey
Ingredients
- •1 onion chopped
- •2 stalks of celery chopped
- •2 carrots chopped
- •1 clove of garlic
- •2 zucchini chopped
- •2 portabella mushrooms chopped
- •8 asparagus spears chopped
- •1 cup(s) of oat flour
- •1 cup(s) of flour
- •1 tbsp. of baking powder
- •1/2 tsp. of baking soda
- •1/4 tsp. of salt
- •1 tsp. of sugar
- •5 tbsp. of earth balance butter
- •1/2 cup(s) of almond or soy milk
- •2 vegan broth cubes
- •2 tbsp. of earth balance butter
- •2 tbsp. of corn starch
Directions
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saute onion, carrot, celery, and garlic in 1 – tbsp of olive oil for 5 minutes.
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Add zucchini, mushrooms and asparagus and saute for 5 more minutes.
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In a separate bowl combine flour, powder, soda, salt and sugar.
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Cut in butter till crumbly.
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Add milk and mix till nice dough forms.
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In a separate pot cook 2 tbsp of butter and add flour.
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Mix cubes in 1 cup of hot water and add to the four mixture. Stir till thick.
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Add to veggies.
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Place veggie mixture in a 9×13 pan.
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Shape dough into 8 flat circles and layer on top of veggies.
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Bake 20 minutes or until biscuits are golden and veggies are bubbling.